Keoni Chang

Born and raised on O‘ahu, Keoni Chang joined Foodland Super Market Ltd. as their Corporate Chef in April 2004. At Foodland, he develops recipes for the company’s various departments, including seafood, bakery, and deli. His goal is to create easily accessible restaurant-quality food. Chang also works closely with Foodland’s kitchen to ensure all products created for the company’s 32 stores statewide meet Foodland’s quality and presentation standards. Day to day, Chang works with vendors to procure products and unique items to enhance the company’s food offerings. He also teaches Foodland’s website viewers how to create delicious meals through online cooking tips and suggestions.

After graduating from the Culinary Institute of America at Hyde Park, New York, Chang went on to apprentice at the landmark Greenbrier resort in West Virginia and worked as a chef at Windows on the World at the World Trade Center. From there he became the executive sous chef at the Eiffel Tower Restaurant in the Paris Hotel, Las Vegas. Chang later returned to Hawai‘i where he was chef at Ryan’s restaurant before joining Foodland Super Markets.